Antioxidative activity of volatile extracts from Maillard model systems

Food Chemistry

Volumn 98, Issue 3, 2006, Pages 522-528

  Osada, Y ^a   Shibamoto, T ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Amino acids; Antioxidants; Asparagine; Browning reaction; Glucose; Pyranone

Indexed keywords

2,3 DIHYDRO 3,5 DIHYDROXY 6 METHYL 4H PYRAN 4 ONE; 4 PYRONE DERIVATIVE; ACETIC ACID ETHYL ESTER; AMINO ACID DERIVATIVE; ANTIOXIDANT; ASPARAGINE; DICHLOROMETHANE; EDIBLE OIL; FURFURYL ALCOHOL; GLUCOSE; HEXANAL; HISTIDINE; HYDROXYL RADICAL; TRYPTOPHAN; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; GAS CHROMATOGRAPHY; GLYCATION; OXIDATION;

EID: 33645222608     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.084     Document Type: Article

References (34)

1. J.M. Ames, R.C.E. Guy, and G.J. Kipping Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking Journal of Agricultural and Food Chemistry 49 2001 1885 1894
2. K.B. Beckman, and B.N. Ames The free radical theory of aging mature Physiology Reviews 78 1998 547 581
3. K. El-Massary, A. Farouk, and A. E.-Ghorab Volatile constituents of glutathione - ribose model system and its antioxidant activity Amino Acids 24 2003 171 177
4. B.E. Elizalde, F. Bressa, and M.D. Rosa Antioxidative action of Maillard reaction volatiles-influence of Maillard solution browning level Journal of American Oil Chemists' Society 69 1992 331 334
5. L.S. Ettre Interpretation of analytical results L.S. Ettre A. Zlatkis The practice of gas chromatography 1967 Interscience Publishers New York 402
6. M. Friedman Chemistry, biochemistry, and safety of acrylamide. A Review Journal of Agricultural and Food Chemistry 51 2003 4504 4526
7. K.L. Fritz, C.M. Seppanen, M.S. Kurzer, and A.S. Csallany The in vivo antioxidant activity of soybean isoflavones in human subjects Nutrition Research 23 2003 479 487
8. M.D. Fuster, A.E. Mitchell, H. Ochi, and T. Shibamoto Antioxidative activities of heterocyclic compounds formed in brewed coffee Journal of Agricultural and Food Chemistry 48 2000 5600 5603
9. D.E. Henderson, A.M. Slickman, and S.K. Henderson Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: a comparative study against BHT and melatonin Journal of Agricultural and Food Chemistry 47 1999 2563 2570
10. G. Hocman Chemoprevention of cancer-phenolic antioxidants (BHT, BHA) International Journal of Biochemistry 20 1988 639 651
11. Y.L. Huang, J.Y. Sheu, and T.H. Lin Association between oxidative stress and changes of trace elements in patients with breast cancer Clinical Biochemistry 32 1999 1069 1072
12. E. Kovats Gas chromatographic characterization of organic substances in the retention index system Advances in Chromatography 1 1965 229 247
13. L.P. Lean, and S. Mohamed Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and garcinia atriviridis on butter cakes Journal of the Science of Food and Agriculture 79 1999 1817 1822
14. K.-G. Lee, A. Mitchell, and T. Shibamoto Antioxidative activities of aroma extracts isolated from natural plants BioFactors 13 2000 173 178
15. K.-G. Lee, and T. Shibamoto Antioxidant property of aroma extract isolated from clove bud [Syzygiun aromaticum (L.) Merr. et Perry]. Food Chemistry 74 2001 443 448
16. K.-G. Lee, and T. Shibamoto Determination of antioxidant potential of volatile extracts isolated from various herbs and spices Journal of Agricultural and Food Chemistry 50 2002 4947 4952
17. C. Macku, and T. Shibamoto Volatile antioxidants produced from heated corn oil glycine model system Journal of Agricultural and Food Chemistry 39 1991 1990 1993
18. J.A. Maga Pyrazines in foods: an update CRC Critical Reviews in Food Science and Nutrition 16 1982 1 48
19. L. Manzocco, S. Calligaris, D. Mastrocola, M.C. Nicoli, and C.R. Lerici Review of non-enzymatic browning and antioxidant capacity in processed foods Trends in Food Science and Technology 11 2001 340 346
20. D. Mastrocola, and M. Munari Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage Journal of Agricultural and Food Chemistry 48 2000 3555 3559
21. D. Mastrocola, M. Murari, M. Cioroi, and C.R. Lerici Interaction between Maillard reaction products and lipid oxidation in starch-based model systems Journal of The Science of Food and Agriculture 80 2000 684 690
22. D.S. Mottram, B.L. Wedzicha, and A.T. Dodson Acrylamide is formed in the Maillard reaction Nature 419 2002 448 449
23. M.C. Nicoli, M. Anese, M.T. Parpinel, S. Franceschi, and C.R. Lerici Loss and/or formation of antioxidants during food processing and storage Cancer Letter 114 1997 71 74
24. D.C. Nonhebel, J.M. Tedder, and J.C. Walton Radicals (pp. 155-157) 1979 Cambridge University Press London
25. L. Packer, G. Rimbach, and F. Virgili Antioxidant activity and biologic properties of a procyanidin-rich extract from pine (Pinus maritime) bark, pycnogenol Free Radical Biology and Medicine 27 1999 704 724
26. R. Piazo, B. Liu, Z. Ji, L. Song, Y.U. Geng, and H. Qi Synthesis and antitumor activity of Mannich bases of 2-hydroxy-3-methyl-2-cyclopenten-1-one Zhongguo Yaowu Huaxue Zazhi 8 1998 157 162
27. E.S. Shaker, M.A. Ghazy, and T. Shibamoto Antioxidative activity of volatile browning reaction products and related compounds in a hexanal/hexanoic acid system Journal of Agricultural and Food Chemistry 43 1995 1017 1022
28. T. Shibamoto Heterocyclic compounds in browning and browning/nitrite model systems: occurrence, formation mechanisms, flavor characteristics and mutagenic activity G. Charalambous G. Inglett Instrumental Analysis of Foods: Recent Progress vol. I 1983 Academic Press New York 229 278
29. A. Wei, K. Mura, and T. Shibamoto Antioxidative activity of volatile chemicals extracted from beer Journal of Agricultural and Food Chemistry 49 2001 4097 4101
30. K. Yanagimoto, K.-G. Lee, H. Ochi, and T. Shibamoto Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction Journal of Agricultural and Food Chemistry 50 2002 5480 5484
31. K. Yanagimoto, H. Ochi, K.-G. Lee, and T. Shibamoto Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea Journal of Agricultural and Food Chemistry 51 2003 7396 7401
32. K. Yanagimoto, H. Ochi, K.-G. Lee, and T. Shibamoto Antioxidative activities of fractions obtained from brewed coffee Journal of Agricultural and Food Chemistry 52 2004 592 596
33. A. Yasuhara, Y. Tanaka, M. Hengel, and T. Shibamoto Gas chromatographic investigation of acrylamide formation in browning model systems Journal of Agricultural and Food Chemistry 51 2003 3999 4003
34. V.A. Yaylayan, D. Machiels, and L. Istasse Thermal decomposition of specifically phosphorylated d-glucoses and their role in the control of the Maillard reaction Journal of Agricultural and Food Chemistry 57 2003 3358 3366